| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound angel hair pasta
- 1/2 cup Chili Oil, recipe follows
- 1/2 cup chopped fresh Italian parsley leaves
- 1 lemon, juiced
- 2 tablespoons lemon zest
- Coarse sea salt
- Dried crushed red pepper flakes
- 1/2 teaspoon grated lemon peel, optional
- 2/3 cup freshly grated Parmesan
- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 990 |
| Total Fat | 77 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 11 mg |
| Sodium | 432 mg |
| Serving Size | 1 of 6 servings |
| Calories | 990 |
| Total Fat | 77 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 11 mg |
| Sodium | 432 mg |
Reviews
I found this recipe just as quick and easy as her lemon spaghetti. It’s one that will be in my recipe rotation. I added the Parmesaen cheese to the oil mix.
This is an easy and delicious recipe. You probably have all the ingredients in your pantry and fridge. It’s also pretty light as far as pasta dishes go.
In need of a veggie I took this recipe and substituted spirial cut zucchini for the angel hair. Allowed the zucchini to.marinate in the chili oil for about 30 minutes then daughter’s it along with a few mushrooms and onions. Used a few basil leaves along with the Italian parsley. It was wonderful
Made this today substitute parsley with fresh basil and oregano… very good!
Oh my gosh so tasty and easy! I have given the infused oil as gifts, and the flakes floating in the oil look very elegant in a glass bottle. I have tried some different ingredient add ins with this recipe over the years. The family favorite is sautéed shrimp, asparagus, and red peppers. The sweet ingredients go well with the spicy oil. Thanks Giada!
I really like this recipe. I have made it often. It’s a simple but comforting food. I cut back on the red pepper flakes but that’s ok, I’m allowed. 🙂
Loved the ingredients and the final dish but had to cut the red peppers by half and it was plenty spicy. Enjoy! Amy Meredith Hutson
Saw Giada make this recipe on Food Network. It tastes just as delicious as it looks.
Loved this recipe! SO easy & SO good! Goes great with Giada’s Spicy Chicken recipe with chili oil.
I like this recipe because it offered me the opportunity to get acquainted with the preparation of an infused oil. I had a package of pepperoncino on hand, I was able to crumble the chili by hand and I left some whole to add texture and attractiveness to my angel hair,